Spanish-Style Garlic Shrimp with White Bean Ragù & Charred Broccolini

Ingredients

• 1.25 lbs large shrimp, peeled & deveined, 20-24 count, patted dry
• 1.5 cans cannellini beans, 15 oz each, no salt added, drained and rinsed
• 1 can diced tomatoes, 14.5 oz, no sugar added, with juice
• 1 lb broccolini, trimmed, halved lengthwise
• 5 cloves garlic, minced, divided (3 for beans, 2 for shrimp)
• 1.5 tsp smoked paprika, Spanish variety preferred
• 0.75 cup low-sodium vegetable broth
• 2.5 tbsp olive oil, divided
• 2 tbsp fresh lemon juice, divided
• 1 tsp dried oregano, crushed
• 0.5 tsp sea salt, adjust to taste
• 0.25 tsp black pepper, freshly ground
• 0.125 tsp red pepper flakes, optional

Instructions

1. 1

   Preheat oven to 425°F. Toss broccolini with 0.5 tbsp olive oil, salt, and pepper. Arrange on a baking sheet and set aside.

2. 2

   Heat 1.5 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté 30 seconds until fragrant.